Chicken in Tarragon and Leek Sauce
Ingredients (serves 4)
4 chicken breasts
2 medium leeks
1tb chopped fresh tarragon (or 1-2tsp dried)
1 glass dry white wine
1/4 pint chicken stock
1/4 pint double cream
2tb plain flour
2oz butter
salt and pepper
Melt the butter in a thick bottomed frying pan, and fry the chicken breasts
for around 15
minutes until fully cooked. Remove from the pan, and keep warm (eg. in an
oven on low).
Chop the leeks into 'rings', and add to the pan. Fry for a few minutes until
soft. Sprinkle
over the flour, and stir in. Add the white wine and the chicken stock and
bring to the boil.
Add the tarragon and seasoning, and simmer for a few minutes. Stir in the
cream, return the
chicken breasts to the pan, and heat through.
Serve with crusty bread, and the rest of the wine!
-- Mike Downey, Ellesmere Port/Cheshire/England
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Mike Downey mike@mjd.u-net.com
http://www.personal.u-net.com/~mjd
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